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Coconut Cream Cheesecake (Copycat)

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“This cheesecake I made for a friend's birthday party but I never tasted it - personal preference, don't like coconut. The guests were all raving about it. They were maybe being polite! I found this on the net; it is a copy cat "like a popular restaurant's cheesecake" but don't know which one. This is courtesy of robbiehaf.com. This is a recipe that the cook here at the home requested; so that he could make it for a party at another facility, he is making it for the Holidays. I didn't include refrigerator time of 4 hours or longer.”
READY IN:
3hrs
SERVES:
12
YIELD:
1 cheesecake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Puree coconut and cream in blender for 4 minutes; set aside to cool.
  3. Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
  4. Bake for 25 minutes, or until golden brown.
  5. Cream together cream cheese and 1-1/2 cups sugar.
  6. Stir in cooled puree.
  7. Slowly stir in eggs and yolks.
  8. Stir in 2-1/2 Tablespoons liqueur, lemon juice and extracts.
  9. Pour into prepared crust.
  10. Bake until sides of cake are dry and center is set, about 1 hour.
  11. Allow cheesecake to cool for 30 minutes.
  12. Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
  13. Bake for 10 minutes.
  14. Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
  15. Sprinkle coconut flakes over top before serving.
  16. Enjoy!

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